Ingredients
- 1 pound chicken breasts
- 1 tablespoon Oro Bailen Picual Olive Oil
- 1 tablespoon lemon juice
- 1 tablespoon fresh rosemary chopped finely
- 1 tablespoon fresh thyme chopped
- 1 tablespoons fresh sage chopped
- Salt to taste
Instructions
Prepare the chicken by marinating it in a bowl with olive oil, lemon juice, salt and herbs. Marinate for at least 30 minutes.
Grill the chicken on a grill pan, about 8 minutes per side, until browned and cooked through. Slice chicken.
Vinaigrette
- 1/4 cup (60ml) Oro Bailen Picual Olive Oil – or any Medium EVOO
- 4 tablespoons Pomegranate Balsamic vinegar
- Freshly squeezed orange juice – 1 Orange
- 1 teaspoon dijon mustard
- salt and pepper to taste
Instructions
Whisk together all vinaigrette ingredients until well blended.
Spinach Salad
- 8-9 ounces baby spinach
- 3/4 cup pomegranate arils
- 1/4-1/2 cup (30-60g) feta cheese – Optional
- candied pecans
To Serve
Toss together all salad ingredients – add chicken and serve.